Iranian Traditional Drinks (2)

As we said in the first part, drinks are part of a people's culture. Many drinks and dishes of traditional Iranian food culture even have a healing effect. The majority of Iranian traditional drinks are made from natural substances such as fruits, dairy products, and herbal medicinal herbs. Meanwhile, carbonated or alcoholic drinks, for which the West also advertises abroad, are not medically healthy. Almost everyone today knows the numerous damages of alcoholic drinks and the consequences of alcohol dependence. About 4 percent of the world's deaths are attributable to the consumption of these harmful drinks. Alcohol is considered to be the cause of many ailments or even unexpected events, such as diseases of the digestive system, depression, oropharyngeal cancer, larynx or esophagus, or heart attacks, traffic accidents and acts of violence. But the carbonated drinks, for which in the Western mass media large advertising is operated at home and abroad, are harmful. Many have become accustomed to taking such drinks after eating, believing that it will better digest the food. But those fizzy drinks hurt. They contain no pulps, no protein or other necessary nutrients, but only sugar and acid. The carbonic acid in these drinks over-acidifies the stomach and causes indigestion. When the acid enters the bloodstream, the body is forced to neutralize it to consume calcium, which causes calcium deficiency. In addition, calcium is found in the kidneys and causes kidney stones. Carbonated drinks cause indigestion, bone disease, and malnutrition. They lead to insomnia and disturb the inner balance. The sugar in carbonated and caffeinated drinks puts a strain on the pancreas and increases the risk of diabetes. Contrary to the usual notion that some sugarless carbonated drinks are healthy, experts believe that the aspartome in these drinks causes dizziness, weakens memory and learning ability, and results in osteoporosis (bone loss).

But gas-free drinks made of natural substances are even health-promoting. So also many traditional drinks in Iran such as herbal teas, lemonade, and hydrolates. Iran is the home of many medicinal herbs and natural remedies. Iran was once an important center of medicine and the works of great Iranian scholars such as Abu Ali Sina (Avicenna) and Zakariya Razi (Rhazes) are still used today as reliable sources at universities. Even today, medicinal plants are used and cultivated in Iran. In the traditional medicine, one uses among other things also plant blooms. From the flowers of the Gole Mohammadi in Iran rose water has been won for a long time. This so-called Golab is characterized by its exclusive taste and is one of Iran's export articles. The Golab - The rose water or rose hydrolate is extracted in Iran from the Mohammadi rose, a variety of Rosaceae, by distilling it from a mixture of freshly picked rose petals with water. The additional rose oil is separated from the liquid. Rose water is produced in Iran using the traditional or industrial process. A lot of rose water is added to many Iranian soft drinks. The traditional Iranian drinks not only taste good but are also beneficial because of their effect: for example, the lemonade or Sharbat-e Senkanschabin or soft drinks from vegetable hydrolates such as the so-called "Araqiat" from the willow tree salix aegyptiaca (Farsi: Bidemeschk) and cichorium intybus L, the chicory (Farsi: Kasni) or the bitter orange blossoms (Bahar Narendsch).

In this second part, we introduce you to some tasty traditional and healthy Iranian "Sharbat". These drinks prevent overheating of the body, cover the water requirement of the body over a longer period of time and prevent thirst. Sharbat-e Khakshir is very effective against thirst and overheating. To make this beverage, add an appropriate amount of Khakshir in water and then add sugar and rose water. You can also add a saffron infusion. Khakshir is the seeds of the Rauke Sisymbrium irio. It works against parasites, is an antipyretic and helps with kidney inflammation. Together with sugar, rose hydrolate and cold water, Khakshir quenches the thirst and promotes digestion. It helps against drowsiness and dizziness as well as nausea and loss of appetite as a result of overheating of the body. In addition, the Khakshir lemonade strengthens the stomach and the digestive system. This shabat is recommended during pregnancy.

The seeds of this plant swell up in the water. Therefore, they store a lot of water and the body can use this water when it starts to sweat. It is also possible to make a delicious shard with another type of seed and adding water, rose water and sugar, using the so-called Tokhm-Sharbati. Also, this drink quenches the thirst and is good for the digestion. Tokhm-Sharbati is the black seeds of a plant called Badrudsh or Reyhan-e Kuhi. These are the seeds of a basilica species.
Also appreciated in Iran is Sharbat-e Araq Bidemeshk - a beverage made with willow hydrolate. This drink cools, strengthens the heart and has a calming effect. The Willow Hydrolate is mixed with water and sugar.
One of the common sodas in Iran is the rose water tartrate (Sharbat-e Golab) or lemon tartrate (Sharbat-e Ablimu) prepared with rose water or lemon juice by adding sweetened water. These two drinks are prepared quickly, taste good and quench your thirst. They strengthen the stomach and counteract flatulence.
The flowers of the bitter orange smell very good. In Iran, they are known as "Bahar Narendsch". Both jam and grappa are made with these flowers. The drink with bitter orange blossom water is prepared in the same way as with willow hydrolate. It has a very calming effect. But you should not give too much of the hydrolate in the Sharbat.
Kasni (or Zychonie) lemonade is a mixture of some Zichonie hydrolate with water and is especially refreshing if you add another tablespoon of khakshir or Sekandschabin. This drink strengthens liver and stomach counteracts skin ailments and rejuvenates the skin.
Another kind of drinks is the Damnusch. Damnusch is infusions of herbs. Sometimes the plant is also cooked. For this, you usually need a teaspoon of the medicinal plant for each glass of water.
The medicinal plant is done in boiling water or it can be drawn on an indirect flame like tea in the heated water. Lastly, let's introduce a traditional Iranian drink called Dugh. Dugh knows everyone in Iran and he is usually served with meals. For this purpose, water is mixed with a little salt and some yoghurt, which should preferably be slightly sour. You can add fragrant herbs such as grated peppermint (or grated rose leaves of the mohammadi rose). In this way, you get a calcium-rich drink.

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